Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, fragrant sakura blossom ohagi (sweet rice cakes covered with anko bean paste). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) is something that I’ve loved my whole life. They’re nice and they look wonderful.
Great recipe for Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste). I added salt preserved cherry blossoms and dyed the rice pink with red food coloring to the usual ohagi. The fragrance of the cherry blossoms makes them delicious, and they were a hit!
To get started with this recipe, we must first prepare a few ingredients. You can cook fragrant sakura blossom ohagi (sweet rice cakes covered with anko bean paste) using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste):
- Prepare 700 grams Mochi rice, uncooked
- Make ready 90 ml Regular Japanese white rice, uncooked
- Prepare 360 ml Water
- Take 1 dash Salt (optional)
- Get 20 grams Salt preserved sakura
- Get 1 an extremely small amount Red food coloring
- Get 1 Koshi-an
Mochi is colored in pink just like Sakura, filled with Anko (red bean jam), and covered with salted Sakura leaves. Sakura mochi (cherry blossom mochi) is a light pink colored Japanese rice cake filled with sweetened red bean or white bean. Like daifuku mochi, it's made with glutinous rice that has been pounded into a paste, but with a lumpier texture as some grains left partially intact compared to the smooth texture of daifuku. Chewy with sweet red bean paste filling, you can now experience the taste of cherry blossom season in Japan by making these sweet pink Sakura Mochi at home.
Steps to make Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste):
- Wash the mochiko and white rice together. Mix in food coloring after adding the listed amount of water. Let it sit as-is for 2~3 hours and then cook as you normally would.
- Rinse the salted cherry blossoms quickly in water, soak for a little while and mince. They'll taste better if there's still a little salt on them.
- Mash the rice with a rice spoon or wooden pestle after cooking, and add the salted cherry blossoms and salt (if preferred).
- You can evenly divide the rice if you pack it into a sushi mold. Mold into barrel-shaped balls after dividing it.
- Thinly and evenly spread out a ball of koshi-an on top of plastic wrap, and place the rice on top. Use the plastic wrap to wrap the rice in the koshi-an, and shape.
- Remove the plastic wrap, arrange on serving plates, and enjoy.
Sakura Mochi (桜餅) is a type of wagashi (Japanese confectionery) made of sweet pink mochi (sweet rice or sometimes called glutinous rice). It is a chewy rice ball that made from regular rice and Mochi rice (aka a short-grain japonica glutinous rice) and covered with Anko, Kinako (soybean powder) or sweet black sesame. Bocchan dango is a multi-colored variety of popular Japanese dango sweets. It consists of three balls on a skewer, each one with a different color - red, prepared with red bean paste, yellow, prepared with eggs, and green, prepared with green tea. Making Sweet Red Bean Paste (Anko) from scratch is easier than you think.
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